August 13, 2018
How about this weather? – ugh! But, one advantage of being stuck inside is that it’s a great opportunity to cook and “put food by” – stock the refrigerator and freezer with ready meals – so you can enjoy the sunny days. Our wonderful farmer has informed us that the tomatoes must be used quickly, as all the rain has rendered them very fragile. So, today’s recipe will help you utilize and enjoy all those fabulous tomatoes.
- 1/2 cup cold unsalted butter, cut into small cubes
- 1 1/2 cups all-purpose flour
- 1/3 cup shredded Parmesan cheese
- 1 tsp cracked black pepper (or really you can use any kind of pepper)
- 4 -6 TBS cold water
- 4 large heirloom tomatoes, cored (about 2 pounds – you can use any tomatoes at all that add up to about 2 lbs.)
- 1 tsp kosher salt
- 3 TBS dry bread crumbs
- 1/2 cup thinly sliced shallots
- 2 tsp fresh thyme leaves
- 4 -6 ounces semi-soft goat cheese (chevre) or feta cheese, crumbled
- 1 egg, lightly beaten
- 1 TBS water
- Fresh basil leaves
- In a large bowl cut butter into flour with a pastry blender (or two forks) until pieces are pea-size. This can be done in a food processor (see Helpful Hint, below). Stir in Parmesan and cracked pepper. Sprinkle 1 tablespoon of cold water over part of the mixture; toss with a fork. Push the moistened dough to the side of the bowl. Repeat, using 1 tablespoon of the water at a time, until all of the dough is moistened.
- Form the dough into a disk, wrap with plastic wrap and chill at least 30 minutes or until easy to handle (up to 24 hours).
- Slice the tomatoes about 1/4 inch thick and arrange on a wire rack over a baking pan, sink or paper towels. Sprinkle with salt and let the tomatoes drain for 30 minutes. This will keep your crust from becoming soggy from the tomato juice.
- Preheat the oven to 375 degrees . On a lightly floured surface, roll the dough into a 13-inch circle. (Don’t worry if it’s not perfectly round.) Fold the dough in half to make it easier to transfer it to a large baking sheet lined with parchment paper. Unfold the dough on the parchment.
- Evenly spread the bread crumbs on the pastry, leaving about a 2-inch border (this will also help prevent the crust from getting soggy. Layer the tomatoes, shallot, thyme and goat cheese on the bread crumbs. Fold the edges of the crust over the filling, pleating as necessary and leaving some filling exposed in the center. Combine the egg and 1 tablespoon of water and brush it onto the pastry.
- Bake the galette for 30 to 40 minutes or until the crust is browned and crisp. Cool at least 10 minutes. Serve warm or at room temperature, garnished with fresh basil (snipped if the leaves are large) and cut into wedges.
HELPFUL HINT: The first step can be done in the food processor. Place the steel blade in the food processor bowl. Add the flour and butter. Cover and pulse until the pieces are pea-size. Add Parmesan and pepper and pulse just until combined. Transfer to bowl and continue with the recipe.
I promise you, it will be an afternoon well spent, if you make this tart. You will love it! And, you’ll be using up the short-lived tomatoes!
Have a delicious week!